Mexican Style Huevos Rancheros
Standard
Gluten free
Nut free
Vegetarian
Prep:
10 min
Cook:
10 min
Total:
20 min
Level:
Serves:
1
Serves:
1
Ingredients
Directions
Group 1
Group 2
Group 3
WHAT YOU'LL NEED
To make the salsa:1/4 cup canned diced tomatoes
2 tablespoons yellow onion, finely chopped
1 clove garlic, chopped
1 tablespoon jalapeño, chopped
1 tablespoon fresh cilantro, chopped
Juice of 1 lime, divided
Salt and ground black pepper, to taste
To make refried beans:
1/4 cup canned black or pinto beans, drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
Pinch of ground cumin
To serve:
4 quick sprays of cooking oil
1 egg
1 6-inch tortilla wrap of choice
WHAT YOU'LL NEED
To make the salsa:1/4 cup canned diced tomatoes
2 tablespoons yellow onion, finely chopped
1 clove garlic, chopped
1 tablespoon jalapeño, chopped
1 tablespoon fresh cilantro, chopped
Juice of 1 lime, divided
Salt and ground black pepper, to taste
To make refried beans:
1/2 cup canned black or pinto beans, drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
Pinch of ground cumin
To serve:
4 quick sprays of cooking oil
1 egg
1 6-inch tortilla wrap of choice
WHAT YOU'LL NEED
To make the salsa:1/4 cup canned diced tomatoes
2 tablespoons yellow onion, finely chopped
1 clove garlic, chopped
1 tablespoon jalapeño, chopped
1 tablespoon fresh cilantro, chopped
Juice of 1 lime, divided
Salt and ground black pepper, to taste
To make refried beans:
1/2 cup canned black or pinto beans, drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
Pinch of ground cumin
To serve:
1 teaspoon extra-virgin olive oil
1 egg
1 6-inch tortilla wrap of choice
HOW TO MAKE IT
1
To make the salsa, mix the tomatoes, onion, garlic, jalapeño, cilantro, and half of the lime juice in a blender or food processor. Season with salt and pepper.
2 Mix the beans, oil, garlic powder, cumin, and remaining lime juice in a bowl. Season with a dash of salt and pepper. Using a fork, crush the beans. If the consistency is too hard, add water one teaspoon at a time.
3 Heat a large, nonstick skillet over medium heat and add the tortillas to warm for about 30 seconds on each side, or until lightly toasted. Remove from the skillet.
4 Coat the skillet lightly with oil. Break the egg and cook until reaching desired doneness, preferably when whites have set
but yolks are still soft.
5 To assemble the dish, spread refried beans over the tortilla, and top with salsa and egg.
2 Mix the beans, oil, garlic powder, cumin, and remaining lime juice in a bowl. Season with a dash of salt and pepper. Using a fork, crush the beans. If the consistency is too hard, add water one teaspoon at a time.
3 Heat a large, nonstick skillet over medium heat and add the tortillas to warm for about 30 seconds on each side, or until lightly toasted. Remove from the skillet.
4 Coat the skillet lightly with oil. Break the egg and cook until reaching desired doneness, preferably when whites have set
but yolks are still soft.
5 To assemble the dish, spread refried beans over the tortilla, and top with salsa and egg.
